Search found 335 matches

by Dave Zac
Tue Jun 18, 2013 13:34
Forum: Fishes
Topic: Smoked Lake Trout
Replies: 8
Views: 16213

The trout looks great. But, I need help from you guys that are smarter than me. I did salmon the other day in an 80 degree brine. Roughly 2 lbs salt per gallon of water for only 1/2 hour and it was a bit salty. This recipe looks like it would convert to 1 lbs salt per gallon of water, or a 40 degree...
by Dave Zac
Wed May 29, 2013 23:04
Forum: Sausages
Topic: Question About Liver sausage
Replies: 4
Views: 3730

I poach, grind, stuff, poach and then grill over fairly low heat to reheat for supper. Delicious every time.
by Dave Zac
Wed May 08, 2013 01:00
Forum: Sausages
Topic: Syracuse casing company
Replies: 8
Views: 6930

Add me to the list of nothing but fantastic reviews. Support your local businesses rather than china. No tellin where they've had em
by Dave Zac
Sun Apr 28, 2013 19:04
Forum: BBQ
Topic: bbq competition
Replies: 9
Views: 7518

Way to go Nick. Quite an accomplishment indeed.
by Dave Zac
Sun Mar 31, 2013 17:49
Forum: Curing chambers and Related Equipment
Topic: My curing chamber smells like ammonia
Replies: 15
Views: 33643

I read that one on first Red. I thought he had a better (to me anyway) explanation somewhere. Maybe yours is the one.
by Dave Zac
Sun Mar 31, 2013 14:38
Forum: Curing chambers and Related Equipment
Topic: My curing chamber smells like ammonia
Replies: 15
Views: 33643

Some where around here I think Chuckwagon explained that an ammonia smell can be and is normal at times. Can't find it right now though. CW will be along shortly I'm sure.
by Dave Zac
Sun Mar 31, 2013 14:23
Forum: Recipes from around the world
Topic: Oysters
Replies: 10
Views: 8527

You're a lucky man Red. never understood anyone that didn't like oysters. We just spent a week in New Orleans and I gorged myself on raw oysters daily.

I would have them every weekend if I was able to go out and pick 'em.
by Dave Zac
Fri Mar 22, 2013 00:29
Forum: Sausages
Topic: Pastrami Wurst With Swiss Cheese And Home-Made Buns
Replies: 21
Views: 16533

Sausage looks fantastic Ray. I love that Swiss oozing out. I have never tried cheese I'm my sausage. Looks like the time has come.
by Dave Zac
Fri Mar 01, 2013 02:09
Forum: Offal products
Topic: Bavarian Sulze and Blut-Zungenwurst
Replies: 9
Views: 16811

Outstanding Rudy. Outstanding.
by Dave Zac
Fri Feb 22, 2013 01:19
Forum: Smoked pork products
Topic: My ham project
Replies: 19
Views: 16559

Outstanding effort. Nothing like success indeed. Congratulations my friend.
by Dave Zac
Fri Feb 22, 2013 00:58
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 63530

Holy smokes. A guy misses a few days and the place goes nuts. 25 years ago? 25 years ago sherif Bryner prolly could have been arresting me as I passed through his county. As said over and over and over, hard to imagine that almost anyone everyway hasn't done something their not proud of. That doesn'...
by Dave Zac
Tue Feb 19, 2013 18:17
Forum: Hardware
Topic: Patty Rings And Muffins
Replies: 28
Views: 11688

This is the recipe we use...sourdough...and they are outstanding. Fried on a griddle for 4 minutes per side with some butter. We also work in some cinnamon and raisins. We have a San Francisco sourdough starter going now that we use.

http://www.sourdoughhome.com/index.php? ... ishmuffins
by Dave Zac
Tue Feb 19, 2013 18:08
Forum: For beginners
Topic: Using my Chiilli mix to flavour sausages
Replies: 7
Views: 3952

I'm curious to watch how this one turns out. As Ray indicates, a lot of the flavor in a Chili comes from onions, green peppers, tomato, etc. Without these ingredients will you achieve a sausage that tastes like chili? Best way I think is to stuff a casing with chili :grin: http://wedlinydomowe.pl/en...
by Dave Zac
Sat Feb 09, 2013 01:44
Forum: Offal products
Topic: Need Mangalitza liver ideas
Replies: 5
Views: 5467

You can find a whole bunch of wonderful recipes here...including several for liver. http://www.wedlinydomowe.com/sausage-recipes/all Good luck...liver sausages are one of my favorites. I've used these recipes and experimented with adding all your organ meats rather than just liver. I've found the ke...
by Dave Zac
Mon Feb 04, 2013 22:47
Forum: Hyde Park
Topic: The Day After
Replies: 3
Views: 1885

Re: The Day After

NorCal Kid wrote: Welcome to the SB Loser club! (Raider Fan here) Kevin
Super Bowl losers club? I gotta be president then...your talking about a Buffalo Bills fan here. Yes sireee...king of the losers! Hang in there Ray. At least you make it to post season.